Potato & Kale Burritos

So how do you get your kid(s) to eat kale, and not only gobble it up, but say it was the best thing you ever made??? Why, with my secret-weapon: the potato & kale burrito of course! If you do any gardening at all here in the Pacific Northwest you know that kale is pretty much the only thing that grows out there year round. We are always looking for ideas on using this sturdy green in our meals.  When I saw something similar to this burrito online I knew I had to try a version for my family. Now let me tell you, not everything that I make is such a hit….there have been some pretty strange things I tried that not a one of us enjoyed in the least bit.  I am always happy if my husband or I like what I made, but I am thrilled when my (getting pickier and pickier) daughter eats it too. These burritos are not just packed with tons of good for you stuff, they are super delicious.

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Ingredients:

  • 1 small sweet potato, peeled & diced
  • 2 small red potatoes, diced
  • 1/2 onion, diced
  • 1 tomato, chopped
  • 4-5 large kale leaves, stems removed
  • 2 cups cooked black beans (or one can)
  • 1 tbsp fresh lime juice
  • 1/2 tsp chili powder
  • 1 tsp ground cumin
  • salt & pepper
  • olive oil
  • toppings: shredded cheese, sliced avocado, salsa verde or pico de gallo

How to:

Drop the red and sweet potato chunks into a pot of boiling water and simmer about 10 minutes until fork tender. Meanwhile start sauteing the onion in olive oil in a large skillet. Drain the boiled potatoes and add to the large skillet, mashing just slightly with the back of the spoon.  Saute another 5 minutes or so. Shred your kale* and then add the tomatoes, shredded kale, black beans, lime juice, and seasonings to the pan.  Cook a few more minutes until the kale is wilted and everything is heated through. To serve heat up a large flour tortilla and top with a heaping spoonful of the potato mixture, some shredded cheese, sliced avocado, and finish it off with a little salsa of your choice. Roll up, tucking in the ends, and you are ready to enjoy this veggi stuffed, good-for-you-without-tasting-like-it burrito.

Tips:

*This is the trick to getting your kids to eat the kale: shred it! After you remove the tough center stem from the leaves, stack the halves up in a pile and then proceed to shred in about 1/4 inch pieces.  The kale shreds cook down and mix into everything so the kids barely notice its there. Heck, your husband will barely even realize its there 😉

Also wanted to say that if you don’t have sweet potatoes, just double the red potatoes, or vice-versa. Or use russets or yellow potatoes, whatever you have.  If its not tomato season, trade some tomato salsa for the fresh diced tomato, this is a great way to use up the end of a jar hanging out in your fridge too.

I would love to know if you give this recipe a try with your kiddos, just leave me a note in the comments. Also be sure to check out some of my other family friendly recipes here.

 

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Butterfly Kiss Photography is a Tacoma Newborn Photographer with a studio located in Sumner Washington, near Seattle, Tacoma, Bonney Lake, Puyallup, Olympia and the surrounding areas. Tami Brundage specializes in beautiful organic newborn photography, baby photos up to age one, and outdoor family sessions.

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